1) Preheat the oven to 375 degrees Fahrenheit. Cook the pasta until al dente.
2. In the meantime, whisk together the olive oil, water, vinegar, chopped basil, and salt and pepper. Add the mixture to the corn along with chopped green onion. Once the pasta is done cooking, drain and toss with the corn mixture in a large bowl.
3) Transfer to a square casserole dish. Top with grated parmesan and sliced tomatoes. Bake 15-20 minutes.
Source of recipe: This was soooooo good! I made it tonight and it seems to be a hit. And it's perfect for summer...do try!

SO HOW'D IT GO?

Yummy town! I added diced zucchini and made my own parmesan (which I think really made the dish awesome). I threw sliced almonds in the food processor with nutritional yeast and sea salt. I added tons more olive oil and I am glad I did because it made it not so dry. The dish is somewhat dry actually. Good stuff though. i will probably eat it cold tomorrow. I was surprised how good corn and basil taste together.

I just finished eating this dish. WOW!! It's very tasty. I didn't think it would be that tasty given the lack of a real sauce but it's so delicious. The corn and tomatoes let off enough juice and the oil and vinegar mixes very nicely! I used fresh basil from my garden...yum, yum! Thanks for sharing the recipe. I can't stop eating it!